Sous vide fried chicken?

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Bruce Leiser_owitz
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Sous vide fried chicken?

#1 Post by Bruce Leiser_owitz » August 22nd, 2018, 8:53 am

Back on the sous vide topic, has anyone done the SV fried chicken recipe, where you SV the chicken first and then quickly deep fry the coated chicken to get the crispy exterior? Is it worth the extra time/effort?

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Re: Sous vide fried chicken?

#2 Post by Brandon R » August 22nd, 2018, 9:26 am

I haven't done it. However, I'd be worried that the chicken would get over-cooked because you really do need a decent amount of time in the fryer to get that crispy outside.
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Re: Sous vide fried chicken?

#3 Post by Elliot Steele » August 22nd, 2018, 11:23 am

I've done it and it ain't all it's cracked up to be. Something about the skin never comes out quite right. It has this rubbery quality to it that never really seems to crisp up entirely.
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Re: Sous vide fried chicken?

#4 Post by cjsavino » August 22nd, 2018, 12:46 pm

Sounds like a way to make a simple dish more complicated and require more clean up.
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Re: Sous vide fried chicken?

#5 Post by c fu » August 22nd, 2018, 12:59 pm

Elliot Steele wrote:
August 22nd, 2018, 11:23 am
I've done it and it ain't all it's cracked up to be. Something about the skin never comes out quite right. It has this rubbery quality to it that never really seems to crisp up entirely.
I once did it where I took the skin off, then fried the skin separately. Pretty tasty.
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Re: Sous vide fried chicken?

#6 Post by Elliot Steele » August 22nd, 2018, 1:03 pm

c fu wrote:
August 22nd, 2018, 12:59 pm
Elliot Steele wrote:
August 22nd, 2018, 11:23 am
I've done it and it ain't all it's cracked up to be. Something about the skin never comes out quite right. It has this rubbery quality to it that never really seems to crisp up entirely.
I once did it where I took the skin off, then fried the skin separately. Pretty tasty.
If I had to do it again that's exactly what I'd do, but if I'm going to the trouble of setting up a frying station anyways I'd rather just do it the old-fashioned way from the beginning.
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Re: Sous vide fried chicken?

#7 Post by Scott Sutherland » August 22nd, 2018, 2:26 pm

I have done it several times. I love it. I use the Ad Hoc brine and brine it overnight, I rinse the chicken and sous vide it, then I use the Ad Hoc dredging instruction and fry it for a couple minutes. It is the best way I have found to make fried chicken for a crowd (say more than 4 people). And, for me, it's the best way to achieve fully cooked, deliciously tender chicken meat AND a super-crispy, not-burned outer layer.

Off the top of my head, I cannot remember the times and temps, but I use an approach that combines the Serious Eats articles on Sous Vide chicken breasts/thighs and the Joule app.

I think it is much, much better if you remove the skin.

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Re: Sous vide fried chicken?

#8 Post by K_F_o_l_e_y » August 22nd, 2018, 3:39 pm

Cheers,
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Re: Sous vide fried chicken?

#9 Post by Michael Sopher » August 23rd, 2018, 7:30 am

I have done sous vide chicken parm. I like a thick cutlet for this... cook sous vide, shock in ice, remove from bag, flour > egg > bread crumbs and a quck fry and you're there. way better than trying to get it cooked through without burning or drying out on stove top or finishing in the oven.

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Re: Sous vide fried chicken?

#10 Post by Tom G l a s g o w » August 23rd, 2018, 9:11 am

K_F_o_l_e_y wrote:
August 22nd, 2018, 3:39 pm
Here's ChefSteps recipe:

https://www.chefsteps.com/activities/ca ... ed-chicken
The one time I tried this it didn’t work out. Of course that was the one time I tried fried chicken, so the problem was likely operator error.

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Re: Sous vide fried chicken?

#11 Post by Elliot Steele » August 23rd, 2018, 10:06 am

Tom G l a s g o w wrote:
August 23rd, 2018, 9:11 am
K_F_o_l_e_y wrote:
August 22nd, 2018, 3:39 pm
Here's ChefSteps recipe:

https://www.chefsteps.com/activities/ca ... ed-chicken
The one time I tried this it didn’t work out. Of course that was the one time I tried fried chicken, so the problem was likely operator error.
Not necessarily operator error. That's the recipe I've used and the skin just remains rubbery. Once skin goes in the sous vide it becomes irredeemable.
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Re: Sous vide fried chicken?

#12 Post by Tom G l a s g o w » August 23rd, 2018, 10:30 am

Elliot Steele wrote:
August 23rd, 2018, 10:06 am
Tom G l a s g o w wrote:
August 23rd, 2018, 9:11 am
K_F_o_l_e_y wrote:
August 22nd, 2018, 3:39 pm
Here's ChefSteps recipe:

https://www.chefsteps.com/activities/ca ... ed-chicken
The one time I tried this it didn’t work out. Of course that was the one time I tried fried chicken, so the problem was likely operator error.
Not necessarily operator error. That's the recipe I've used and the skin just remains rubbery. Once skin goes in the sous vide it becomes irredeemable.
I was obliquely referring to myself.

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Re: Sous vide fried chicken?

#13 Post by K_F_o_l_e_y » August 23rd, 2018, 12:35 pm

Tom G l a s g o w wrote:
August 23rd, 2018, 9:11 am
The one time I tried this it didn’t work out. Of course that was the one time I tried fried chicken, so the problem was likely operator error.
What was wrong with it Tom?
Cheers,
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Re: Sous vide fried chicken?

#14 Post by K_F_o_l_e_y » August 23rd, 2018, 12:38 pm

Elliot Steele wrote:
August 23rd, 2018, 10:06 am
That's the recipe I've used and the skin just remains rubbery. Once skin goes in the sous vide it becomes irredeemable.
I haven't tried the recipe, but I read through the 4 1/2 pages of comments and there were 4 or 5 that said the same thing as you. And then a couple of dozen that said it was the best fried chicken evah. One of the CS folks replied that he likes it that way. So maybe it is a personal preference, or there is a trick that is not apparent to me.

Will have to try it one of these days...
Cheers,
/<evin


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Re: Sous vide fried chicken?

#15 Post by Tom G l a s g o w » August 23rd, 2018, 4:38 pm

K_F_o_l_e_y wrote:
August 23rd, 2018, 12:35 pm
Tom G l a s g o w wrote:
August 23rd, 2018, 9:11 am
The one time I tried this it didn’t work out. Of course that was the one time I tried fried chicken, so the problem was likely operator error.
What was wrong with it Tom?
Never browned up, oil probably not hot enough. This was my first time deep frying.

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Re: Sous vide fried chicken?

#16 Post by TimF » August 23rd, 2018, 5:55 pm

That recipe fried super hot — 400F. I could see that being an issue.
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Re: Sous vide fried chicken?

#17 Post by Bruce Leiser_owitz » August 24th, 2018, 11:50 am

Here's how it turned out:
chicken.jpg
This was just a test of the recipe (350 degrees), with boneless, skinless chicken thighs. If I do it again, I'll marinate the chicken overnight in
buttermilk and a good dash of hot sauce. The flour mix also could use more spices and cayenne to add some kick.

But overall, it was tasty and crunchy. Don't know if it was "better" than traditional fried chicken but it didn't suck.

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Re: Sous vide fried chicken?

#18 Post by K_F_o_l_e_y » August 24th, 2018, 2:19 pm

Bruce Leiser_owitz wrote:
August 24th, 2018, 11:50 am
But overall, it was tasty and crunchy. Don't know if it was "better" than traditional fried chicken but it didn't suck.
But would you do this in preference to a traditional fried chicken recipe (non-sous vide)?
Cheers,
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Re: Sous vide fried chicken?

#19 Post by Bruce Leiser_owitz » August 25th, 2018, 5:46 am

K_F_o_l_e_y wrote:
August 24th, 2018, 2:19 pm
Bruce Leiser_owitz wrote:
August 24th, 2018, 11:50 am
But overall, it was tasty and crunchy. Don't know if it was "better" than traditional fried chicken but it didn't suck.
But would you do this in preference to a traditional fried chicken recipe (non-sous vide)?
I would like to do a blind taste test between the two to see which is "better."

One advantage of the SV fried chicken is that the frying only takes a few minutes, since the interior is already cooked. So if you want to make fried chicken for a large
dinner party, you can do the frying stage MUCH faster than the typical 20 minutes per piece non-SV. Over several batches of frying, the time savings would really add up.

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Re: Sous vide fried chicken?

#20 Post by Chris S p i k e s » August 25th, 2018, 6:11 am

Elliot Steele wrote:
August 23rd, 2018, 10:06 am
Tom G l a s g o w wrote:
August 23rd, 2018, 9:11 am
K_F_o_l_e_y wrote:
August 22nd, 2018, 3:39 pm
Here's ChefSteps recipe:

https://www.chefsteps.com/activities/ca ... ed-chicken
The one time I tried this it didn’t work out. Of course that was the one time I tried fried chicken, so the problem was likely operator error.
Not necessarily operator error. That's the recipe I've used and the skin just remains rubbery. Once skin goes in the sous vide it becomes irredeemable.
I have never done SV fried chicken, but I do have a lot of experience with SV'ing proteins, I suspect that the SV skin retains (or, likely gains a lot) too much water to do much other than essentially boil unless you fry for a long time. At the basic level, you want the skin to have very little water and the meat to retain a lot. It seems that would be difficult in a SV set up.

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Re: Sous vide fried chicken?

#21 Post by K_F_o_l_e_y » September 23rd, 2018, 3:47 pm

K_F_o_l_e_y wrote:
August 23rd, 2018, 12:38 pm
Elliot Steele wrote:
August 23rd, 2018, 10:06 am
That's the recipe I've used and the skin just remains rubbery. Once skin goes in the sous vide it becomes irredeemable.
I haven't tried the recipe, but I read through the 4 1/2 pages of comments and there were 4 or 5 that said the same thing as you. And then a couple of dozen that said it was the best fried chicken evah. One of the CS folks replied that he likes it that way. So maybe it is a personal preference, or there is a trick that is not apparent to me.

Will have to try it one of these days...
ChefSteps just replied to me on Instagram saying they are working on a “triple-fried chicken leg” recipe to solve this problem.

Reminds me of Korean fried chicken, which isn’t really breaded but is fried twice and is definitely the crispiest fried chicken in the world, even after 24 hours in the fridge.
Cheers,
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Re: Sous vide fried chicken?

#22 Post by Jason T » September 24th, 2018, 3:30 am

Chris S p i k e s wrote:
August 25th, 2018, 6:11 am
Elliot Steele wrote:
August 23rd, 2018, 10:06 am
Tom G l a s g o w wrote:
August 23rd, 2018, 9:11 am


The one time I tried this it didn’t work out. Of course that was the one time I tried fried chicken, so the problem was likely operator error.
Not necessarily operator error. That's the recipe I've used and the skin just remains rubbery. Once skin goes in the sous vide it becomes irredeemable.
I have never done SV fried chicken, but I do have a lot of experience with SV'ing proteins, I suspect that the SV skin retains (or, likely gains a lot) too much water to do much other than essentially boil unless you fry for a long time. At the basic level, you want the skin to have very little water and the meat to retain a lot. It seems that would be difficult in a SV set up.
I wonder how much it would help to leave the chicken in the fridge for a couple days to dry things out?*

*Even for someone like me who has embraced sous vide, I feel like we’ve long since crossed into the wrong side of the effort/result ratio. Can’t see myself making the effort to do any of this when regular fried chicken can be so good.
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Re: Sous vide fried chicken?

#23 Post by Chris Freemott » September 24th, 2018, 10:14 pm

I like SV fried chicken. My method has been to remove the skin entirely (i know, I'm a heretic) and use a higher batter (tempura-ish) and higher heat for almost a flash fry. I consider the results superior but would concede the loss of the skin to be antithetical to great friend chicken.

I have seen recipes out there where the skin is removed, dried in the fridge and reattached prior to breading to SV'd chicken parts. But I wasn't that adventurous.

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Re: Sous vide fried chicken?

#24 Post by Victor Hong » September 25th, 2018, 5:25 am

Chris Freemott wrote:
September 24th, 2018, 10:14 pm
I like SV fried chicken. My method has been to remove the skin entirely (i know, I'm a heretic) and use a higher batter (tempura-ish) and higher heat for almost a flash fry. I consider the results superior but would concede the loss of the skin to be antithetical to great friend chicken.

I have seen recipes out there where the skin is removed, dried in the fridge and reattached prior to breading to SV'd chicken parts. But I wasn't that adventurous.
Sounds like reconstructive plastic surgery, after an SUV hit the chicken trying to cross the road.
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Re: Sous vide fried chicken?

#25 Post by Bruce Leiser_owitz » September 25th, 2018, 8:11 am

Chris Freemott wrote:
September 24th, 2018, 10:14 pm
I consider the results superior but would concede the loss of the skin to be antithetical to great friend chicken.
I think friend chicken is unlikely, regardless of the method of cooking.

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Re: Sous vide fried chicken?

#26 Post by c fu » September 25th, 2018, 8:52 am

Bruce Leiser_owitz wrote:
September 25th, 2018, 8:11 am
Chris Freemott wrote:
September 24th, 2018, 10:14 pm
I consider the results superior but would concede the loss of the skin to be antithetical to great friend chicken.
I think friend chicken is unlikely, regardless of the method of cooking.

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Re: Sous vide fried chicken?

#27 Post by Robert M yers » September 25th, 2018, 9:30 am

There’s a restaurant here that I’m told confits it first, pretty sure they use only legs and thighs though. It is probably the best fried chicken I’ve had as a northerner. I don’t know how they keep it together for the fryer though? Maybe chill it first? It prohibitively expensive though so I don’t eat it much. Hive wanted to try it for years but never got around to it, has anybody tried confit?

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Re: Sous vide fried chicken?

#28 Post by Jason Crawford » September 25th, 2018, 10:10 am

Brine, bake, cool, dip in buttermilk, coat with seasoned flour, let sit 24 hr in fridge, bring to room temp, fry at 375 degrees, baste with spicy lard based glaze. Works well for dark meat. Never tried white.

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Re: Sous vide fried chicken?

#29 Post by Chris Freemott » September 25th, 2018, 2:25 pm

LOL damn typo..Friend chicken is bad...

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Re: Sous vide fried chicken?

#30 Post by T Welch » September 25th, 2018, 2:54 pm

Chris Freemott wrote:
September 25th, 2018, 2:25 pm
LOL damn typo..Friend chicken is bad...
Have you tried it with a nice Chianti?
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Re: Sous vide fried chicken?

#31 Post by Victor Hong » September 26th, 2018, 5:54 am

Friend chicken livers.
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Re: Sous vide fried chicken?

#32 Post by c fu » September 27th, 2018, 10:47 am

Made sous vide fried chicken last night. 158 for 1.5 hours. Dark meat.

Left the skin on completely.

Dried the chicken prior to cooking as best as I could. Dipped it in a karaage mix I made and fried it in a pan. Came out delicious and super crispy.
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Re: Sous vide fried chicken?

#33 Post by K_F_o_l_e_y » September 27th, 2018, 11:32 am

c fu wrote:
September 27th, 2018, 10:47 am
Made sous vide fried chicken last night. 158 for 1.5 hours. Dark meat.

Left the skin on completely.

Dried the chicken prior to cooking as best as I could. Dipped it in a karaage mix I made and fried it in a pan. Came out delicious and super crispy.
Dried with a paper towel or did you air dry in the fridge?
Cheers,
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Re: Sous vide fried chicken?

#34 Post by c fu » September 27th, 2018, 12:52 pm

K_F_o_l_e_y wrote:
September 27th, 2018, 11:32 am
c fu wrote:
September 27th, 2018, 10:47 am
Made sous vide fried chicken last night. 158 for 1.5 hours. Dark meat.

Left the skin on completely.

Dried the chicken prior to cooking as best as I could. Dipped it in a karaage mix I made and fried it in a pan. Came out delicious and super crispy.
Dried with a paper towel or did you air dry in the fridge?
Paper towel seemed to be enough.
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Re: Sous vide fried chicken?

#35 Post by MitchTallan » September 28th, 2018, 4:11 pm

I hope to live to see the day in which no one uses the word "tasty" any more.
I loved the band last night, they were "soundy".
I loved the silk robe, it was "feelie".
I loved the Chateau Margaux, it was "smelly".
I loved seeing Guernica in real life, it was "sighty".
Shit has taste. It is by definition "tasty". I don't know what the taste is, but my dog seems to like it.

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Re: Sous vide fried chicken?

#36 Post by K_F_o_l_e_y » November 28th, 2018, 1:18 pm

Tried making sous vide fried chicken last night for the first time, from skinless breasts following the CS recipe. I'd have to say it was a fail. Was only able to get a thin coating, despite flour->buttermilk->flour (actually did it two ways, with either Bread or AP flour), and one of the breasts was woody (Market Basket) but otherwise well cooked at 149Fx60min. Round two coming up...
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Re: Sous vide fried chicken?

#37 Post by ybarselah » November 28th, 2018, 1:49 pm

sous vide with pickle juice is amazing.

charlie - what's your karaage mix??
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Re: Sous vide fried chicken?

#38 Post by c fu » November 28th, 2018, 2:05 pm

ybarselah wrote:
November 28th, 2018, 1:49 pm
sous vide with pickle juice is amazing.

charlie - what's your karaage mix??
super basic

https://www.geniuskitchen.com/recipe/ja ... age-494787

I don't add flour (i think some recipes call for it). I use sweet potato starch.
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Re: Sous vide fried chicken?

#39 Post by johngonzales » November 29th, 2018, 1:30 pm

MitchTallan wrote:
September 28th, 2018, 4:11 pm
I hope to live to see the day in which no one uses the word "tasty" any more.
Good luck with that. Do you not use the word “smelly” either?

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Re: Sous vide fried chicken?

#40 Post by K_F_o_l_e_y » November 29th, 2018, 1:54 pm

johngonzales wrote:
November 29th, 2018, 1:30 pm
MitchTallan wrote:
September 28th, 2018, 4:11 pm
I hope to live to see the day in which no one uses the word "tasty" any more.
Good luck with that. Do you not use the word “smelly” either?
Smelly cheese is tasty. flirtysmile
Cheers,
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Re: Sous vide fried chicken?

#41 Post by c fu » November 29th, 2018, 3:03 pm

johngonzales wrote:
November 29th, 2018, 1:30 pm
MitchTallan wrote:
September 28th, 2018, 4:11 pm
I hope to live to see the day in which no one uses the word "tasty" any more.
Good luck with that. Do you not use the word “smelly” either?
Mitch is perfect
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Re: Sous vide fried chicken?

#42 Post by ybarselah » November 29th, 2018, 3:41 pm

c fu wrote:
November 29th, 2018, 3:03 pm
johngonzales wrote:
November 29th, 2018, 1:30 pm
MitchTallan wrote:
September 28th, 2018, 4:11 pm
I hope to live to see the day in which no one uses the word "tasty" any more.
Good luck with that. Do you not use the word “smelly” either?
Mitch is perfect
so Mitchy
Yaacov (ITB)

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Jorge Henriquez
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Re: Sous vide fried chicken?

#43 Post by Jorge Henriquez » November 29th, 2018, 4:15 pm

ybarselah wrote:
November 29th, 2018, 3:41 pm
c fu wrote:
November 29th, 2018, 3:03 pm
johngonzales wrote:
November 29th, 2018, 1:30 pm


Good luck with that. Do you not use the word “smelly” either?
Mitch is perfect
so Mitchy
Mitch please!
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"I'm a bowl of excitement, bitch!" TMF 08/13/10

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todd waldmann
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Re: Sous vide fried chicken?

#44 Post by todd waldmann » November 30th, 2018, 10:30 am

c fu wrote:
November 29th, 2018, 3:03 pm
johngonzales wrote:
November 29th, 2018, 1:30 pm
MitchTallan wrote:
September 28th, 2018, 4:11 pm
I hope to live to see the day in which no one uses the word "tasty" any more.
Good luck with that. Do you not use the word “smelly” either?
Mitch is perfect
Mitch perfect.
“Burgundy is, well, Burgundy. A minefield of potential disappointments beloved by elitists and pseudo-intellectuals who like to discuss ad nauseam growers and terroirs—not quality.” RMP

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